By Brenda Storch, Messianic Rebbetzin of The Tabernacle
INGREDIENTS
2 pounds of carrots
½ cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 stick butter (can also use margarine)
3 tablespoons flour
6 eggs
PREPARATION
Preheat the oven to 350 degrees. Steam carrots until soft.
Add carrots to the food processor with the rest of the ingredients.
Whip together.
Pour into a greased bowl or
baking dish.
Bake at 350 degrees for 45 minutes until pudding consistency (set)
but not dry.
